Sunday, March 20, 2016

Recipe: Korean Kimchi Seafood Pancake with LINGHAM’s Sriracha

Korean
cuisine are one of my favorite cuisine. I enjoy the bold and intricate flavours
of Korean food with all its distinctive ingredients. Besides Korean barbeque
and kimchi, a favorite dish of mine is the Korean Pajeon or Spring Onion
Pancake. The Koreans make a really yummy savory pancake. So much so, I
always try to order it. Then there’s a Kimchi version of Pajeon too. But I am
never satisfied because the Kimchi version doesn’t have seafood.

Well,
that I decided to make my own and combined both of them. And since I am making
my own recipe, I decided to put a twist. Using one of my favorite chili sauce,
Lingham’s that is, I saw that LINGHAM’s range includes a LINGHAM’s Sos Cili Sriracha. Sriracha is not the usual chili sauce.
It was made famous by a Vietnamese owner in the States. The chili is thick,
pungent, super spicy and really can kick up a dish by a few knots.

So
I cheated a little. I used a premix Korean Pancake Mix. Hey, if it makes our
lives a little easier, why not. Now don’t fret if you cannot find the premix at
Korean stores or any other grocery stores. Simply use the same amount of flour
in the recipe below, add a tablespoon of baking powder and season it with salt,
pepper and some chicken or anchovy seasoning powder.

I
used prawn and squid but feel free to add mussels, octopus, clams or any
seafood that you like. Some Korean pancake recipes don’t call for an egg but I
like mine with it because it makes the pancake somehow soft and fluffy. My
version is pretty kick up in heat so if you prefer a less spicy version, reduce
the amount of LINGHAM’s Sriracha in
the pancake mix. You can also omit it in the pancake mix and just serve the
pancake with the spicy sauce if you are making this for kids.

The
recipe turned out great. The pancake was fluffy and soft with a good hit of
heat from the LINGHAM’s Sriracha and
kimchi. The light tangy kimchi flavours really enhanced the seafood bits while
the spring onions that has been lightly caramelized gave the pancake a
delicious oniony note.

Hope
you like cos I do… leave me note if you tried this recipe and enjoy it!

Korean
Kimchi Seafood Pancake with LINGHAM’s Sriracha

Ingredients

200gm Korean Pancake Mix

300ml Cold
Water

1 Egg

2 tbsp LINGHAM’s
Sriracha Sauce

100gm Kimchi

2 pcs Squid
or Octopus

7-8 pcs Prawn

150gm Spring Onion

Some Coriander
leaves (optional)

1 Red Chili

2 Garlic cloves

Salt & Pepper

Cooking oil

Sauce
Ingredients

1 tbsp LINGHAM’s Sriracha Sauce

1 tbsp Apple Cider Vinegar

1 tbsp Soy Sauce

Toasted Sesame Seeds

Method

Clean squid and shelled
prawns. Cut squid into strips and prawns into cubes.

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